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Kimchi noodle soup - Nongshim

Kimchi noodle soup - Nongshim

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Barcode: 0031146035113 (EAN / EAN-13) 031146035113 (UPC / UPC-A)

Brands: Nongshim

Labels, certifications, awards: Vegetarian, Vegan

Countries where sold: United States

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Health

Ingredients

71 ingredients

enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), potato starch, palm oil, modified potato starch salt, contains less than 2% of: black pepper*, cellui.0se*, citric acid, corn starch, corn syrup, dextrose, disodium guanylate, disodium inosinate, dried kimchi flakes (napa cabbage, red chili pepper*, garlic, dextrin, salt, ginger, glucono delta-lactone), dried vegetables (onion, cabbage, green onion), garlic*, ginger*, gum arabic, hydrolyzed soy protein, malic acid, maltodextrin, natural flavors, non-dairy lactic acid, onion flavored oil* [dextrose, canola oil, onion, garlic, ginger, tocopherols (antioxidant)], onion*, polyglycerol esters of fatty acids, potassium carbonate, red chili pepper*, red jalapeno*, riboflavin (color), rice flour, sodium carbonate, sodium phosphates, soy lecithin, sugar, tocopherols (antioxidant), vegetable extract* (onion, garlic, ginger, leek, red chili pepper*), yeast extract, yellow corn flour. *powdered 12 se amo c. tota sat tra chol total dieta contains wheat and soy. total manufactured and

Allergens: Gluten, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E1400 - Dextrin

Additive: E322 - Lecithins

Additive: E414 - Acacia gum

Additive: E475 - Polyglycerol esters of fatty acids

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Maltodextrin
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E1400 - Dextrin

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E296 - Malic acid

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E414 - Acacia gum

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Source: Wikipedia

E475 - Polyglycerol esters of fatty acids

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500i - Sodium carbonate

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Source: Wikipedia

E501 - Potassium carbonates

Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
Source: Wikipedia

E501i - Potassium carbonate

Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
Source: Wikipedia

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Vegan
No non-vegan ingredients

Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Modified-potato-starch-salt, Contains-less-than-2-of, Cellui-0se, Non-dairy-lactic-acid, Onion-flavored-oil, Red-jalapeno, Vegetable extract, Powdered-12-se-amo-c, Total-manufactured-and
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Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Modified-potato-starch-salt, Contains-less-than-2-of, Cellui-0se, Non-dairy-lactic-acid, Onion-flavored-oil, Red-jalapeno, Vegetable extract, Powdered-12-se-amo-c, Total-manufactured-and
Some ingredients could not be recognized.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), potato starch, palm oil, modified potato starch salt, contains less than 2% of (black pepper), cellui.0se, citric acid, corn starch, corn syrup, dextrose, disodium guanylate, disodium inosinate, kimchi (napa cabbage, red chili pepper, garlic, dextrin, salt, ginger, glucono delta-lactone), dried vegetables (onion, cabbage, green onion), garlic, ginger, gum arabic, hydrolyzed soy protein, malic acid, maltodextrin, natural flavors, non-dairy lactic acid, onion flavored oil (dextrose, canola oil, onion, garlic, ginger, tocopherols (antioxidant)), onion, polyglycerol esters of fatty acids, potassium carbonate, red chili pepper, red jalapeno, riboflavin (color), rice flour, sodium carbonate, sodium phosphates, soy lecithin, sugar, tocopherols (antioxidant), vegetable extract (onion, garlic, ginger, leek, red chili pepper), yeast extract, yellow corn flour, powdered 12 se amo c, total manufactured and
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wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.416666666666667 - percent_max: 100

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333

modified potato starch salt -> en:modified-potato-starch-salt - percent_min: 0 - percent_max: 25

contains less than 2% of -> en:contains-less-than-2-of - percent_min: 0 - percent_max: 20

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 20

cellui.0se -> en:cellui-0se - percent_min: 0 - percent_max: 16.6666666666667

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 11.1111111111111

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

kimchi -> en:kimchi - vegan: yes - vegetarian: yes - ciqual_food_code: 20116 - percent_min: 0 - percent_max: 7.69230769230769

napa cabbage -> en:chinese-cabbage - vegan: yes - vegetarian: yes - ciqual_food_code: 20167 - percent_min: 0 - percent_max: 7.69230769230769

red chili pepper -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 3.84615384615385

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.56410256410256

dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.53846153846154

ginger -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 1.28205128205128

glucono delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0989010989011

dried vegetables -> en:dried-vegetables - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 7.14285714285714

cabbage -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

green onion -> en:spring-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 11003 - percent_min: 0 - percent_max: 2.38095238095238

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 6.66666666666667

ginger -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 6.25

gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647

hydrolyzed soy protein -> en:hydrolysed-soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 5.55555555555556

malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476

non-dairy lactic acid -> en:non-dairy-lactic-acid - percent_min: 0 - percent_max: 4.54545454545455

onion flavored oil -> en:onion-flavored-oil - percent_min: 0 - percent_max: 4.34782608695652

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.34782608695652

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.17391304347826

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.44927536231884

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.08695652173913

ginger -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 0.869565217391304

tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72463768115942

antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.72463768115942

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 4.16666666666667

polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

potassium carbonate -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385

red chili pepper -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 3.7037037037037

red jalapeno -> en:red-jalapeno - percent_min: 0 - percent_max: 3.57142857142857

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897

color -> en:colour - percent_min: 0 - percent_max: 3.44827586206897

rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 3.33333333333333

sodium carbonate -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129

sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.03030303030303

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.94117647058824

tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824

antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 2.94117647058824

vegetable extract -> en:vegetable-extract - percent_min: 0 - percent_max: 2.77777777777778

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 2.77777777777778

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.38888888888889

ginger -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 0.925925925925926

leek -> en:leek - vegan: yes - vegetarian: yes - ciqual_food_code: 20039 - percent_min: 0 - percent_max: 0.694444444444444

red chili pepper -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0.555555555555556

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778

yellow corn flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 2.63157894736842

powdered 12 se amo c -> en:powdered-12-se-amo-c - percent_min: 0 - percent_max: 2.63157894736842

total manufactured and -> en:total-manufactured-and - percent_min: 0 - percent_max: 2.5

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	1,841 kj (440 kcal)
Fat	13.333 g
Saturated fat	6.667 g
Carbohydrates	69.333 g
Sugars	5.333 g
Fiber	?
Proteins	9.333 g
Salt	3.5 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.021 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on October 28, 2021, 4:29:39 PM CEST by kiliweb
Last edit of product page on October 4, 2022, 1:35:56 PM CEST by roboto-app.
Product page also edited by charlesnepote, ecoscore-impact-estimator, inf, yuka.sY2b0xO6T85zoF3NwEKvlmUbavDGrg_-MAzWw2i7-Nu0Co7PU8ti5pnfMqg.

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Kimchi noodle soup - Nongshim

Kimchi noodle soup - Nongshim

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Health

Ingredients

71 ingredients

Food processing

Ultra processed foods

Additives

E1400 - Dextrin

E270 - Lactic acid

E296 - Malic acid

E322 - Lecithins

E322i - Lecithin

E330 - Citric acid

E414 - Acacia gum

E475 - Polyglycerol esters of fatty acids

E500 - Sodium carbonates

E500i - Sodium carbonate

E501 - Potassium carbonates

E501i - Potassium carbonate

E575 - Glucono-delta-lactone

E627 - Disodium guanylate

E631 - Disodium inosinate

Ingredients analysis

Palm oil

Vegan

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Vegetarian

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Details of the analysis of the ingredients

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Nutrition

Missing data to compute the Nutri-Score

Nutrition facts

Environment

Eco-Score not computed - Unknown environmental impact

Packaging

Missing packaging information for this product

Transportation

Origins of ingredients

Threatened species

Contains palm oil

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Incomplete or incorrect information?

Data sources